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Anyone fancy some hot tea and buttery scones? Would you like some jam with that?

For rainy Vancouver, afternoon tea sounds perfect right about now. And it is perfectly suitable considering this past weekend celebrated the Queen’s Diamond Jubilee, or for my fellow Canadians, marked her Majesty’s 60 years of reign. I hope everyone across the pond had a wonderful time celebrating!

These scones are above and beyond cute. They are fluffy, tiny, and bursting with lemon. The poppy seeds add a nice crunch and the drizzle of honey provides just enough sweetness. I Adapted the recipe from Once Upon a Cutting Board.

Mini Lemon Poppy Seed Scones

3 cups flour

1 tbsp baking powder

1 tsp salt

1/2 cup powder sugar (or granulated if you prefer)

1/3 cup melted coconut sap (or brown or granulated sugar)

1 1/2 tbsp lemon zest

3 tbsp poppy seeds

1/2 cup + 2 tbsp cold butter

1 egg

juice of 2 large lemons

1/3 cup milk

honey to drizzle after

Directions:

Preheat oven to 375 degrees and grease a couple of cookie sheets.

In a food processor, mix flour, baking powder, salt, lemon zest, poppy seeds, and powder sugar. Cut cold butter into small cubes and pulse a couple times into flour mixture. In a separate bowl, whisk together lemon, egg, milk, and coconut sap. Pour wet mix into food processor and pulse until a rough dough forms. Be sure to scrape down the sides if necessary.

Pour dough onto a floured surface and work into a flat disc, about an inch or two thick. Cut disc into 4 or 5 rows, then 4 or 5 columns. Cut each square diagonally. Depending on how small you want your scones, you’ll end up with 18-30 little guys! Place on baking sheets and bake for 15-20 minutes, or until tops are just slightly golden. Let cool for 5 minutes, then drizzle honey on each scone.